Roasted Cauliflower Salad With Arugula, Walnuts & Cheddar Vinaigrette

Directions

Heat the oven to 400℉ (200℃).

In a large bowl, add the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon black pepper, and toss until well combined.

Spread the cauliflower on a baking evenly sheet in a single layer.

Roast, stirring every 10 to 15 minutes, until tender and dark golden, about 35 minutes.

Allow to cool for about 8 minutes.

In a small bowl, add the remaining olive oil, salt and pepper, and vinegar, and then whisk until well blended.

In a salad bowl, mix together the arugula, toasted walnuts, arugula and warm cauliflower.

Pour the vinaigrette over the salad and toss until evenly coated.

Divide among the salad plates and serve.